Sous Chef/Chef de Partie
CONSULTING ROLE - SOUS CHEF/ CDP/ CULINARY EXE
Pre-openings of restaurants, cafes, chain QSRs - Culinary side of consulting.
Job Responsibilities
R&D Of new recipes and product development as per project vision.
Food trials and SOP trainings on site.
Assist in food prep, cooking, and plating as per SOPs.
Follow recipe standards and portion controls and training team on needed SOPs.
Training and creating POS system recipe inputs, training BOH SOPs, inventory and end
to end SOPs of business to project staff.
Food costings, menu documentation, recipe and handover in backend.
Ensuring timely project execution with quality.
Market study and business modeling as per project vision.
Creating project documents and recipes for startup business and running business
clients of DNY.
K E Y L E A R N I N G S & O P P O R T U N I T I E S
Leading food brands, Work on key projects with some of india's leading food brands. Pan-India travel, Travel across India for physical food trials and training sessions at client properties. Experience different brands and markets in india and abroad, Better earnings Variable pay per project
- Pay
- ₹35,000.00 - ₹50,000.00 per month
Benefits
Cell phone reimbursement
Commuter assistance
Internet reimbursement
Leave encashment
Paid sick time
Paid time off
Provident Fund
- Work Location
- In person
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